Shellfish Paella Paella de Mariscos From Spain

Ingredients

• 8 ounces (225 g) small clams, scrubbed
• 8 ounces (225 g) small to medium mussels, clean and debearded
• 3 tablespoons extra-virgin olive oil
• 6 langoustines with heads and shells
• 2 small sweet Italian green peppers or 1 small green bell pepper, cut into 1/2 inch (1.25 cm) pieces
• 1 pound (455 g) small cuttlefish or squid, cleaned and cut into 1/2-inch (1.25 cm) pieces
• 18 fresh whole large shrimp with heads and shells
• 3 ripe medium tomatoes, halved crosswise, seeded, and grated
• 1 pinch saffron threads, dry-toasted and ground
• 1 teaspoon Spanish pimentón dulche (sweet paprika)
• 7 cups (1.7 L) fish stock or water
• 3 cups (600 g) Bomba rice or another short- or medium-grain Spanish rice (see note)

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